PenangTime.com: Recipe Guide
MEE SUA KOR
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Soup: Chicken/Pork Stock, Dried Mushrooms, Crab sticks/Seafood, Minced Pork.
- Noodles: Mee Sua (Wheat Vermicelli).
- Seasoning: Black Vinegar, Soy Sauce, White Pepper.
- Thickener: Cornstarch/Tapioca Starch.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Cook Soup: Boil stock with mushrooms and minced meat.
- Noodles: Add Mee Sua (crush slightly). It cooks fast.
- Thicken: Add starch slurry to make a sticky soup.
- Season: Stir in black vinegar generously.
- Serve: Garnish with fried shallots.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Mee Sua absorbs liquid quickly; serve immediately or it becomes a solid lump.
Tried this recipe?
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